留言板

尊敬的读者、作者、审稿人, 关于本刊的投稿、审稿、编辑和出版的任何问题, 您可以本页添加留言。我们将尽快给您答复。谢谢您的支持!

姓名
邮箱
手机号码
标题
留言内容
验证码

不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响

赵雯宇 余达威 董俊丽 夏文水 李立华

赵雯宇, 余达威, 董俊丽, 夏文水, 李立华. 不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响[J]. 南方水产科学, 2022, 18(2): 150-157. doi: 10.12131/20210333
引用本文: 赵雯宇, 余达威, 董俊丽, 夏文水, 李立华. 不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响[J]. 南方水产科学, 2022, 18(2): 150-157. doi: 10.12131/20210333
ZHAO Wenyu, YU Dawei, DONG Junli, XIA Wenshi, LI Lihua. Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage[J]. South China Fisheries Science, 2022, 18(2): 150-157. doi: 10.12131/20210333
Citation: ZHAO Wenyu, YU Dawei, DONG Junli, XIA Wenshi, LI Lihua. Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage[J]. South China Fisheries Science, 2022, 18(2): 150-157. doi: 10.12131/20210333

不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响

doi: 10.12131/20210333
基金项目: 国家重点研发计划项目 (2019YFD0901905);江苏省自然科学基金项目 (BK20190588);财政部和农业农村部国家现代农业产业技术体系资助 (CARS-45-27)
详细信息
    作者简介:

    赵雯宇 (1996—),女,硕士研究生,研究方向为水产品加工与贮藏。E-mail: 785638720@qq.com

    通讯作者:

    余达威 (1990—),男,助理研究员,博士,从事水产品加工与贮藏保鲜研究。E-mail: yudw@jiangnan.edu.cn

  • 中图分类号: TS 254.4

Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage

  • 摘要: 为探究不同分子量 (50、200和500 kD) 壳聚糖涂膜对冷藏草鱼 (Ctenopharyngodon idella) 鱼片品质保持效果的差异性,比较了不同涂膜保鲜样品贮藏期间的感官评分、微生物计数 [菌落总数和假单胞菌(Pseudomonas)数] 和理化指标 [剪切力、汁液流失率、pH、挥发性盐基氮 (TVB-N)、TCA-溶解肽和生物胺] 的变化情况。结果表明,相较于对照组,3组壳聚糖涂膜处理均能有效抑制鱼肉品质劣化。结合感官评价、TVB-N与菌落总数分析结果,对照组样品冷藏货架期少于6 d,而涂膜处理能使产品货架期延长2 d以上,其中200 kD分子量壳聚糖涂膜鱼片贮藏期间的感官品质保持最佳,货架期延长效果更为明显。通过比较3组涂膜样品的微生物和理化指标,200 kD分子量壳聚糖涂膜鱼片在贮藏第8天时的菌落总数 (TVC)、假单胞菌数、剪切力、汁液流失率、TVB-N和腐胺含量等品质指标均优于另两组涂膜样品,200 kD分子量壳聚糖可作为优选的涂膜基料用于生鲜鱼肉的保鲜。
  • 图  1  不同分子量壳聚糖涂膜对冷藏鱼片感官品质的影响

    Figure  1.  Effect of different molecular weight chitosan coatings on sensory quality of fillets during refrigerated storage

    图  2  不同分子量壳聚糖涂膜对冷藏鱼片pH和挥发性盐基氮的影响

    Figure  2.  Effect of different molecular weight chitosan coatings on pH and TVB-N of fillets during refrigerated storage

    图  3  不同分子量壳聚糖涂膜对冷藏鱼片TCA-溶解肽的影响

    Figure  3.  Effect of different molecular weight chitosan coatings on TCA-soluble peptides of fillets during refrigerated storage

    图  4  不同分子量壳聚糖涂膜对冷藏鱼片剪切力的影响

    Figure  4.  Effect of different molecular weight chitosan coatings on shear force of fillets during refrigerated storage

    图  5  不同分子量壳聚糖涂膜对冷藏鱼片汁液流失率的影响

    Figure  5.  Effect of different molecular weight chitosan coatings on drip loss of fillets during refrigerated storage

    表  1  感官评分标准

    Table  1.   Criterion for sensory evaluation

    气味 Odor色泽 Color质地 Texture得分 Score
    鱼肉新鲜的特有气味 色泽明亮,光泽度好 坚实有弹性,指压立即复原 5
    无明显气味 色泽正常,光泽度较好 较有弹性,指压较快复原 4
    轻微腥味 光泽稍暗 稍有弹性,指压复原较慢 3
    轻微腥臭味 表面部分发黄 弹性不足,指压复原很慢 2
    严重的腥臭味 失色,表面大部分发黄 无弹性,指压复原很慢 1
    下载: 导出CSV

    表  2  不同分子量壳聚糖涂膜对冷藏鱼片微生物计数的影响

    Table  2.   Effect of different molecular weight chitosan coatings on microbial enumeration of fillets during refrigerated storage log10 CFU·g−1

    项目
    Item
    组别
    Group
    贮藏时间 Storage time/d
    02468
    菌落总数
    Total viable count
    对照组 Control 4.33±0.05Ea 4.98±0.05Da 5.41±0.07Ca 8.39±0.02Ba 9.28±0.13Aa
    50 kD-CH 4.33±0.05Da 4.18±0.08Dbc 4.87±0.06Cb 6.97±0.11Bb 8.60±0.21Ab
    200 kD-CH 4.33±0.05Da 4.25±0.03Db 4.74±0.18Cb 6.33±0.05Bd 8.18±0.10Ac
    500 kD-CH 4.33±0.05Ea 4.04±0.07Dc 4.85±0.12Cb 6.61±0.05Bc 8.44±0.02Abc
    假单胞菌数
    Pseudomonas count
    对照组 Control 3.43±0.03D 3.98±0.07Ca 4.85±0.07Ba 6.23±0.06Aa
    50 kD-CH 2.91±0.10Cb 3.99±0.13Bb 5.03±0.07Ab
    200 kD-CH 2.80±0.07Cb 3.51±0.09Bc 4.48±0.05Ad
    500 kD-CH 2.74±0.08Cb 3.72±0.08Bc 4.80±0.06Ac
    注:—. 未检出;同列中不同小写字母间存在显著性差异 (P<0.05);同行中不同大写字母间存在显著性差异 (P<0.05);表3同此。 Note: —. Undetected. Different lowercase letters within the same column or different capital letters within the same line indicate significant difference (P<0.05). The same case in Table 3.
    下载: 导出CSV

    表  3  不同分子量壳聚糖涂膜对冷藏鱼片生物胺质量分数的影响

    Table  3.   Effect of different molecular weight chitosan coatings on mass fraction of biogenic amine of fillets during refrigerated storage mg·kg−1

    生物胺
    Biogenic amines
    组别
    Group
    贮藏时间 Storage time/d
    02468
    腐胺 PUT 对照组 Control 4.77±1.69Ba 4.84±0.18Ba 6.16±0.38Ba 6.94±0.12Ba 20.55±0.74Aa
    50 kD-CH 4.77±1.69Ba 4.49±0.22BCab 3.76±0.90Cc 6.60±1.14Ba 11.93±0.55Ab
    200 kD-CH 4.77±1.69Ba 3.88±0.36Bb 5.28±1.30ABab 5.69±0.38ABa 7.23±1.16Ac
    500 kD-CH 4.77±1.69Ba 2.64±0.23Bc 4.26±0.30Bab 4.80±1.11Ba 14.21±2.11Ab
    尸胺 CAD 对照组 Control 0.15±0.08Ca 0.05±0.06Ca 0.26±0.14Ca 5.91±0.26Ba 18.60±1.34Ab
    50 kD-CH 0.15±0.08Ca 0.14±0.01Ba 1.75±1.37Ba 1.76±0.64Bb 4.35±0.84Aa
    200 kD-CH 0.15±0.08Ca 0.05±0.04Ca 1.21±1.10BCa 2.36±0.82ABbc 3.88±0.08Aa
    500 kD-CH 0.15±0.08Ca 1.02±1.18Ba 0.66±0.17Ba 0.68±0.14Bd 3.19±0.93Aa
    组胺 HIS 对照组 Control 1.26±0.02Ba 0.96±0.44Ba 1.55±0.02Bb 1.25±0.12Ba 64.20±13.07Aa
    50 kD-CH 1.26±0.02Ba 0.94±0.70Aa 2.12±0.22Aa 0.89±0.19Aa 2.06±0.86Ab
    200 kD-CH 1.26±0.02Ba 1.12±0.35Ba 1.82±0.01Bab 0.97±0.34Ba 8.08±5.21Ab
    500 kD-CH 1.26±0.02Ba 0.91±0.77Ba 1.15±0.07Bc 0.95±0.32Ba 6.46±2.71Ab
    酪胺 TYR 对照组 Control 6.82±1.30Ca 5.41±1.43Ca 4.63±1.62Ca 13.19±1.59Ba 58.90±2.66Aa
    50 kD-CH 6.82±1.30Ca 5.83±0.29Ca 7.07±1.31Ca 8.28±0.61Bb 29.25±0.21Ac
    200 kD-CH 6.82±1.30Ca 5.46±0.33Ba 5.30±1.32Ba 7.64±0.14Bb 41.89±1.14Ab
    500 kD-CH 6.82±1.30Ca 5.26±0.36Ba 3.63±1.57Ba 8.11±0.04Bb 20.41±3.40Ad
    下载: 导出CSV
  • [1] 农业农村部渔业渔政管理局. 2020中国渔业统计年鉴 [M]. 北京: 中国农业出版社, 2020 : 24.
    [2] 刘大松. 草鱼肉在微冻和冰藏保鲜中的品质变化及其机理 [D]. 无锡: 江南大学, 2012: 4-7.
    [3] DEHGHANI S, HOSSEINI S V, REGENSTEIN J M. Edible films and coatings in seafood preservation: a review[J]. Food Chem, 2018, 240: 505-513. doi: 10.1016/j.foodchem.2017.07.034
    [4] 李婷婷, 励建荣, 胡文忠. 可食性壳聚糖涂膜保鲜大黄鱼品质控制研究[J]. 中国食品学报, 2013, 13(6): 147-152.
    [5] 李婷婷, 励建荣, 赵崴. 壳聚糖涂膜对冷藏美国红鱼品质的影响[J]. 食品科学, 2013, 34(10): 299-303. doi: 10.7506/spkx1002-6630-201310066
    [6] ZHAO W, YU D, XIA W. Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices[J]. Int J Biol Macromol, 2021, 193: 847-855. doi: 10.1016/j.ijbiomac.2021.10.190
    [7] LI T, SUN X, CHEN H, et al. Effect of the combination of vanillin and chitosan coating on the microbial diversity and shelf-life of refrigerated turbot (Scophthalmus maximus) filets[J]. Front Microbiol, 2020, 11: 462. doi: 10.3389/fmicb.2020.00462
    [8] YU D, REGENSTEIN J M, XIA W. Bio-based edible coatings for the preservation of fishery products: a review[J]. Crit Rev Food Sci Nutr, 2019, 59(15): 2481-2493. doi: 10.1080/10408398.2018.1457623
    [9] KONG M, CHEN X G, XING K, et al. Antimicrobial properties of chitosan and mode of action: a state of the art review[J]. Int J Food Microbiol, 2010, 144(1): 51-63. doi: 10.1016/j.ijfoodmicro.2010.09.012
    [10] CHANG S H, LIN H T, WU G J, et al. pH Effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan[J]. Carbohydr Polym, 2015, 134: 74-81. doi: 10.1016/j.carbpol.2015.07.072
    [11] JONGSRI P, WANGSOMBOONDEE T, ROJSITTHISAK P, et al. Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit[J]. LWT, 2016, 73: 28-36. doi: 10.1016/j.lwt.2016.05.038
    [12] DREVINSKAS T, NAUJOKAITYTE G, MARUSKA A, et al. Effect of molecular weight of chitosan on the shelf life and other quality parameters of three different cultivars of Actinidia kolomikta (kiwifruit)[J]. Carbohydr Polym, 2017, 173: 269-275. doi: 10.1016/j.carbpol.2017.06.002
    [13] ZHAO X, ZHOU Y, ZHAO L, et al. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets[J]. Food Chem, 2019, 294: 316-325. doi: 10.1016/j.foodchem.2019.05.054
    [14] KHAZANDI M, DEO P, FERRO S, et al. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George whiting and Tasmanian Atlantic salmon fillets[J]. Food Microbiol, 2017, 68: 51-60. doi: 10.1016/j.fm.2017.06.008
    [15] LI Y, ZHUANG S, LIU Y, et al. Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage[J]. Food microbiol, 2020, 91: 103492. doi: 10.1016/j.fm.2020.103492
    [16] YU D, XIA W, XU Y, et al. The effects of chitosan coating on biogenic amines inhibition and microbial succession of refrigerated grass carp (Ctenopharyngodon idellus) fillets[J]. J Aquat Food Prod T, 2017, 26(10): 1266-1279. doi: 10.1080/10498850.2016.1233473
    [17] SUN X, HONG H, JIA S, et al. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C[J]. Food Microbiol, 2020, 86: 103313. doi: 10.1016/j.fm.2019.103313
    [18] HUANG Z, LIU X, JIA S, et al. The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage[J]. Int J Food Microbiol, 2017, 266: 52-59.
    [19] ICMSF. Micro-organisms in foods: a publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the international association of microbiological societies [M]. Toronto: University of Toronto Press, 1986: 181-196.
    [20] ALISHAHI A, AÏDER M. Applications of chitosan in the seafood industry and aquaculture: a review[J]. Food Bioproc Tech, 2012, 5(3): 817-830. doi: 10.1007/s11947-011-0664-x
    [21] HOSSEINNEJAD M, JAFARI S M. Evaluation of different factors affecting antimicrobial properties of chitosan [J]. Int J Biol Macromol 2016, 85: 467-475.
    [22] LIU X, HUANG Z, JIA S, et al. The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism[J]. Food Chem, 2018, 255: 174-181. doi: 10.1016/j.foodchem.2018.02.069
    [23] YU D, XU Y, JIANG Q, et al. Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during storage at 4°C by physicochemical, microbiological and sensorial evaluations[J]. J Food Saf, 2017, 37(2): 1-9.
    [24] 余达威. 壳聚糖涂膜对冷藏草鱼片的品质影响研究 [D]. 无锡: 江南大学, 2019: 6.
    [25] 葛黎红. 内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究 [D]. 无锡: 江南大学, 2017: 44.
    [26] SINGH A, BENJAKUL S. Proteolysis and its control using protease inhibitors in fish and fish products: a review[J]. Compr Rev Food Sci F, 2018, 17(2): 496-509. doi: 10.1111/1541-4337.12337
    [27] WANG L L, YU Q L, HAN L, et al. Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat[J]. Food Chem, 2018, 244: 394-402. doi: 10.1016/j.foodchem.2017.10.034
    [28] LI Y, WU T, WU C, et al. Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (Trichiurus lepturus) better: mechanism exploration by proteomic analysis[J]. Food Funct, 2020, 11(9): 7509-7522. doi: 10.1039/D0FO01135E
    [29] 洪惠. 鳙脂肪酸组成及贮藏过程中品质变化规律与控制技术的研究 [D]. 北京: 中国农业大学, 2015: 90-91.
    [30] 王航. 草鱼贮藏过程中品质变化规律及特定腐败菌的研究 [D]. 北京: 中国农业大学, 2016: 44-48.
  • 加载中
图(5) / 表(3)
计量
  • 文章访问数:  136
  • HTML全文浏览量:  56
  • PDF下载量:  6
  • 被引次数: 0
出版历程
  • 收稿日期:  2021-11-04
  • 修回日期:  2022-01-07
  • 录用日期:  2022-01-10
  • 网络出版日期:  2022-01-28
  • 刊出日期:  2022-04-01

目录

    /

    返回文章
    返回